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Our New Favorite Summer Snack ~ Blueberry Lemon Zest Muffins

We’re OBSESSED with making mini muffins to prep for a healthy week ~ we do it every Sunday! They’re so easy to grab and go if you’re in a hurry, especially if you’re traveling. We always like to bring a big bag filled with mini muffins when we’re out and about…‘cause you never know when you’re going to need a snack! ;)
We partnered with the Blueberry Council to make a totally #TIUapproved Lemon Zest Blueberry Mini Muffin recipe for you. And just wow. It’s so delish. These treats are light and summery but satiating to keep you fueled between meals. And blueberries are nutrition powerhouses. They’re a good source of fiber and an excellent source of Vitamin C, which acts as an antioxidant.
Whip up a batch of these for the week or invite your girlfriends over for a festive Sunday brunch! Enjoy!

SERVINGS

24 mini muffins, 2 muffins per serving

INGREDIENTS

1 1/2

cupsoat flour

1/4

tsp.baking soda

1/2

tsp.baking powder

1

lemon, juiced

1

egg

1

tsp.vanilla extract

1

banana, mashed

2

Tbsp.maple syrup

1/2

cupunsweetened almond milk

1/2

cupfresh or frozen blueberries

coconut oil spray

DIRECTIONS

STEP 1: Preheat the oven to 350 degrees.

STEP 2: Combine all dry ingredients in a bowl.

STEP 3: In a separate bowl, combine all wet ingredients except for the blueberries.

STEP 4: Add wet ingredients to dry ingredients and stir to combine.

STEP 5: Gently fold in the blueberries.

STEP 6: Spray mini muffin tin with coconut oil spray and add batter.

STEP 7: Bake for 15-20 minutes or until a toothpick comes out clean.

AUTHOR NOTES

These are perfect for a mid-morning pick-me-up!

Nutrition Facts ~

For 2 mini muffins

2g protein / 14g carbs / 1.5g fat / 2g fiber / 80 calories

Want even more info on how to treat your body right? Join the Tone It Up Nutrition Plan! It's packed with science-backed information on what to eat, when to eat it, and WHY! Plus, as a member, you instantly gain access to every edition of the Plan and thousands of #TIUapproved recipes!

I tried coconut flour ..quite funny really how they didn’t turn out😁 If you google using coconut flour you will find you decrease the amount quite considerably and have to increase the amount of eggs. I didn’t realize how absorbent coconut flour is. Good luck!😁

I just made something so similar to these the other day! I added blueberries to the lemon poppyseed muffins from the BB5 nutrion plan and swapped chia seeds for the poppyseeds. They were so tasty!! I will definitely be giving these a try but with some perfectfit protein added in.

Lemon flavor was minimal, so I added lemon zest to up the taste. The protein option worked well, but I had to add extra almond milk. And I sub’d honey for the syrup. Go for paper or foil liners to avoid the crumble…

I made these today! I swapped the egg for a flax “egg” to make the recipe vegan, and they turned out perfectly! Fluffy, soft, and no crumbles. I also added the zest of the whole lemon to the batter. I omitted vanilla extract bc I didn’t have any and they still turned out great.